This was originally posted. in July of last year. It is well worth a re-post. This is what I made yesterday. The corn I got from David this morning was picked while I watched. I'm a good watcher. It was really to beautiful to be used in a humble relish. But there is plenty more for frying and corn on the cob.
There is nothing like having a pretty dish of Corn Relish on your Thanksgiving Day table. This recipe calls for cabbage, but if your want to make it without cabbage, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic, minced. Follow recipe. I make it both ways. This batch I used cabbage since we were overrun with them this year.
This is not nearly as hard to make as it looks.
about 6 pints
2 quarts cut cooked corn (about 18 ears)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet green peppers (about 2 small)
1 cup chopped sweet red peppers (about 2 small)
1 to 2 cups sugar (I use 1)
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt ( Kosher)
1 tablespoon turmeric
1 quart vinegar
1 cup water
Combine all ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.